Ingredients
Gathering your ingredients is the first step to creating this delightful dish. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Salt and pepper to taste
Feel free to substitute fresh herbs with dried ones if that’s what you have on hand. As my abuela taught me, cooking is about using what’s available and trusting your senses.
Instructions
Let’s dive into the cooking process, which is as enjoyable as the end result.
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, thyme, rosemary, salt, and pepper.
- Place the chicken breasts in the baking dish and pour the balsamic mixture over them, ensuring each piece is well-coated. I love using a brush to evenly distribute the marinade, just like my abuela used to do with her sauces.
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the chicken is cooked through and no longer pink in the center. The balsamic glaze should be bubbling and fragrant.
- Once done, let the chicken rest for a few minutes before serving. This step is crucial for retaining juices, a lesson I learned from many a Sunday roast with my family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International